Fennel, Asparagus and Mushroom Risoto · Side Dishes · Outpost Natural Foods
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Wooden spoon
- Ladle
- Measuring cup
- Stove
- Mixing bowl
- Colander
- Peeler
Ingredients
- 5 cups chicken broth
- 2 tablespoons olive oil
- 1 cup fresh mushrooms of choice, sliced
- 3/4 cup fennel bulb, thinly sliced (reserve the leaves for garnish)
- 2 cloves garlic, minced
- 1 1/2 cups uncooked Arborio rice
- 1/4 cup dry white wine
- 1 1/2 cups (1/2-inch) asparagus, diagonally cut
- 1/2 teaspoon fresh rosemary, chopped (or 1/8 teaspoon dried rosemary)
- Salt
- pepper
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